ake the Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum
Brown pepper steak; drain.
Add onion, green peppers, garlic, margarine, A-1, salt and pepper; cook over low heat.
Fry potatoes in electric skillet with oil.
Steak will be done when potatoes are done.
Place potatoes over plate and put steak mixture on top. Salt and pepper if needed.
asy) and 1/2 teaspoon pepper. Mix well and pour over
tir into the cooked jasmine rice.
Melt the remaining butter
Combine garlic powder and black pepper in a medium bowl. Cut
ackage directions. While rice is cooking, marinade steak in mixture of: 1
>pepper into 1/4\" thick slices, set aside.
Place round steak
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
Over medium heat in a large frypan, put oil and steak and cook steak on both sides.
Add remaining ingredients, except rice. Simmer 20 to 30 minutes until pepper is tender.
If it dries out, add a little more beef broth.
Serve over rice.
Serves 6 to 8.
b>steak into strips. Combine 1/4 cup flour, the salt and pepper
Heat sesame oil in wok.
When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes.
Add meat and stir-fry 1 minute.
Add soy sauce and stir-fry 3 minutes. Remove to a plate.
Do not wash wok; use it to stir-fry cooked rice until heated through.
Serve pepper steak over stir-fried rice.
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.
Cut steak into small pieces and brown good.
Cut up bell peppers, onions and tomatoes into 2-inch pieces.
When meat has browned, add your peppers, onions and tomatoes.
Pour over this mushroom soup and water.
Simmer for 45 to 60 minutes.
Cook rice as directed on package when done.
Put rice on plate and cover with pepper steak ingredients.
Put soy sauce over this until taste.
While rice is cooking, salt and pepper steak and cut into 1/2-inch pieces.
Using a large skillet, melt margarine and add meat to margarine and brown.
Add garlic and broth; cover and simmer 30 minutes.
Stir in sliced onion and bell peppers; cover and cook 5 minutes more.
Blend cornstarch, water and soy sauce; stir into meat mixture.
Cook 5 minutes more or until gravy is thick. Serve over hot rice.
Makes 6 servings.
Heat a wok until very hot, then add half the oil, swirling to coat.
Fry the beef in batches for about 3 minutes each batch or until browned.
Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
Remove.
Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
Serve at once over rice.
Cut steak into strips.
Combine flour, salt and pepper.
Coat meat strips with flour mixture.
In skillet, cook meat in hot oil until browned on all sides.
Drain tomatoes, reserving liquid.
Add tomato liquid, water, onion and garlic to meat in skillet.
Cover and simmer for 1 hour or until meat is tender. Uncover and stir in tomatoes and green peppers.
Simmer for 7 to 8 minutes.
Serve over rice.
Place cooked rice in baking dish.
Heat soup, pour over rice and serve.
Sprinkle paprika on beef; brown in butter.
Add broth and garlic; cover and simmer for 30 minutes.
Add green peppers and onions.
Cook for 5 minutes more.
Combine water, soy sauce and cornstarch; add to pan and cook, stirring constantly for 2 minutes or until thickened.
Serve over rice.
Heat oil in pan.
Add beef, braise until brown.
Stir frequently.
Add onions, celery, garlic, seasoning, and bouillon (dissolved in 1 cup of water).
Simmer until peppers and celery are cooked (DO NOT OVER COOK).
Then add cornstarch blended with 1/4 cup cold water.
Cook until thickened, then add soy sauce. Serve over hot rice.
Add chow mein noodles on top of pepper steak.
Cut up onions, peppers and tomato into bowl.
Cut up meat into another bowl.
Put 1 capful of oil in frypan.
Add vegetables and cover pan and put on low (simmer).
Simmer until vegetables (peppers and onions) are soft (keep mixing and check with fork). When soft, add meat and 1/2 can sauce; mix.
While simmering vegetables, make rice (follow instructions on box).
When all done, add rice to pan and mix and serve.
Add noodles and soy sauce (as desired).